Business plan Bachelors FERRANDI Paris: 3 weeks, 3 restaurants, 3 atmospheres for 3 unique culinary journeys
3rd year Bachelor students are immersed in an entrepreneurial adventure that punctuates their year: the Business Plan.
This project is an opportunity for them to put into practice the knowledge and techniques acquired during their Bachelor's degree and internships.
From the idea to the pitch in front of a jury, via market research, business management issues and the search for suppliers and partners, the students get a glimpse of what their future career might be like: setting up their own business.
The three selected projects were put into practice at FERRANDI Paris' Le 28 restaurant, from January 23 to February 1.
Our 3rd year Bachelor in F&B and Hospitality Management and Bachelor in Culinary Arts and Entrepreneurship students put forward their business plan projects over a 3-week period: 3 restaurants with 3 atmospheres for 3 unique culinary journeys.
Find below their projects and pictures of the three weeks of this intense but highly motivating entrepreneurial adventure, rich in experience and learning.
Week 1: CASEÏNE
Caseïne or the art of gastronomy around cheese. This gourmet restaurant offers a journey into the culinary arts of cheese. A unique experience in a sober setting that highlights the sometimes little-known characteristics of a product we think we know...
Week 2 : POURPIER
Pourpier is the combination of green and the sea in a responsible gourmet restaurant. Our menus are centered on plants, and feature seafood products from sustainable fisheries. The iced entrees that punctuate the meal and our plant-based beverage pairings are meticulously crafted from waste to limit the impact of our gastronomy. This is our distinctive offer, driven by naturalness.
Week 3 : KKO
KKO is defined by curiosity, delicacy and pleasure. This bistronomic restaurant uses a different part of the pod in each of its recipes, from starter to dessert. A unique experience in a warm setting.
